March 14, Optimize Your Gut Function for Better Health & Vitality

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March 14, 12-1 PM, Ridgefield Rec Center
One in Four Americans Have Digestive Concerns… Do You?

During this workshop, you will learn:

  • How to assess and find the root cause of your digestive issues
  • Different tests and treatment protocols for common digestive problems
  • Dietary tips for GERD, IBS, Gas/Bloating, Constipation
Limited spots, Call 203 431-2755 to reserve yours. Free for members, $10 non-members

Farmer’s Market Pasta

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Ingredients:

  • 2/3 cups chopped broccoli, or broccoli and cauliflower
  • 1 small onion, chopped
  • 2/3 carrots, peeled and sliced thin
  • 1 chopped red bell pepper
  • 2 cups snow or snapped peas, trimmed
  • 2 gloves of garlic, minced
  • 1 table spoon extra virgin olive oil
  • salt and pepper
  • ¼ tea spoon, each dried, basil and oregano
  • 2 handfuls of fresh spinach or arugula
  • 1-2 seeded tomatoes, chopped into fine dice
  • 3-4 grilled chicken breast, sliced across the grain
  • 8-12 oz. cooked whole wheat pasta, linguini or bow-tie work well
  • ¼ cup milk or 2 table spoons heavy cream
  • Freshly grated Parmesan cheese
  • Chopped fresh basil and/or chives for garnish

Wash and prepare all vegetables. Heat olive oil in a large skillet or wok over medium heat. Add carrots, onions and broccoli and cook, stirring often. Season with salt, pepper, and dried herbs. Add bell pepper, garlic and peas, stirring constantly. Add cooked pasta and sliced grilled chicken, tossing together. Turn the heat to medium high and stir in the milk or cream, freshly grated Parmesan cheese and the spinach and tomatoes, continuing to stir. Serve immediately with chopped fresh herbs, and extra cheese at the table.

For variety, use slices of baby squash or fresh mushrooms.

Scrambled Tofu

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This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 33.

Ingredients:

  • 1 pound firm tofu
  • ½ cup chopped green onions
  • ½ cup sliced mushrooms (opt.)
  • ¼ cup slivered almonds (opt.)
  • 2 teaspoons Liquid Aminos
  • 1½ teaspoons All-Purpose Seasoning (see below)
  • 1 teaspoon parsley flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon turmeric (opt.)
  1. Drain tofu thoroughly in a colander.
  2. Mash in a bowl and mix in remaining ingredients.
  3. Bake at 350º F for 30 minutes, or simmer in a nonstick skillet for about 20 minutes, until all liquid has evaporated, stirring frequently.
  4. Best if mixed several hours before cooking, to let flavors blend. Serves 4.

All-Purpose Seasoning

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This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 167.

Ingredients:

  • 2 tablespoons onion powder
  • 2 tablespoons parsley flakes
  • 1 tablespoon celery salt
  • 1 teaspoon turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon marjoram
  • ¼ teaspoon savory

Combine all ingredients and mix well. Store in an airtight container. Yields 13 teaspoons.

Grab your copy of “NEWSTART Lifestyle Cookbook” at http://www.pickle-publishing.com/books/newstart-lifestyle-cookbook.htm?n.

Baba Ghanouj

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Here’s one more Middle Eastern dish, something our family ate when we spent two years in the United Arab Emirates back in the ’70s. If you have family or friends in the Middle East right now, chances are they might have tried this one too.

How do you pronounce “Baba Ghanouj”? I grew up pronouncing it something like babakanoosh, but since I never learned Arabic, that might not be correct.

It’s a dip made from eggplant. Mike, a friend of mine, hated eggplant dishes of any sort, but when I gave him Baba Ghanouj to try, he loved it. He called it “Bob’s Ghanouj.” So even those who detest eggplant might like this one.

  1. Prick with a fork: 1 medium to large eggplant
  2. Roast it on a grill, or in an oven (400 degrees) until the skin is black and charred, at which point the eggplant will be soft.
  3. Peel off the skin, and place the flesh in a blender or food processor with the following:
    • 1/4 cup lemon juice
    • 1/3 cup tahini
    • 1 garlic clove
  4. Whiz until smooth. Place mixture in a serving dish. Drizzle on top: olive oil
  5. Garnish with: pomegranate seeds or dried parsley flakes
  6. Serve.

—by Bob Pickle, publisher of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store.

Carob Mousse

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Ingredients:

  • 1 pound silken soft tofu, cut in chunks
  • ¼ cup honey
  • 3 tablespoons toasted carob powder
  • 2 teaspoons vanilla
  • ½ teaspoon grated orange peel

Place all ingredients in a blender and process until very smooth and creamy. Pour into serving dishes and chill. Serves 5.

This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 61.

Hummus #1

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With all the focus on the Middle East, how about a dish or two from there? Here is the first of two variations of a popular one that can be used as a spread or dip.

  1. Combine the following in a blender and whiz until smooth:
    • 1 – 15 oz. can garbanzo beans, halfway drained of its juice
    • 3 Tbsp. lemon juice
    • 2 Tbsp. tahini
    • 3/4 tsp. garlic powder (granulated)
  2. Once the blender is on, you can remove the lid and carefully direct the mixture in from the sides with a rubber spatula. This ensures thorough, even blending.
  3. Once you are satisfied with the consistency, AFTER putting the lid back on the blender, turn off the machine.
  4. Pour into a serving dish & garnish with chopped parsley
  5. Serve.

Note: If you want a dressing consistency rather than a dip consistency, use all the liquid from the can of garbanzos instead of half.

—by Julianne Pickle, author of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store

Lentil Vegetable Soup

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Ingredients:

  • 2 quarts water
  • 2 cups dried lentils
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ¼ cup chopped carrots
  • 3 tablespoons chopped parsley
  • 2½ teaspoons salt
  • 1½ teaspoons crushed oregano
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 cups chopped tomatoes
  1. Place all ingredients, except tomatoes, in a large kettle and bring to a boil.
  2. Reduce heat, cover, and simmer 1½ hours.
  3. Add tomatoes and continue simmering, covered, for 5 minutes longer.
  4. Remove bay leaf before serving. Can also be cooked in a crockpot overnight. Serves 9.

This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 169.

Baked Butternut Squash

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  1. Poke a butternut squash with a fork and bake whole for 45 minutes or until tender.
  2. Peel and remove seeds.
  3. Whip with a mixer until fluffy, adding:
    • soy milk, as needed for whipping
    • 1 tsp margarine
    • 1 Tbsp date sugar or brown sugar
  4. Garnish with toasted pecans

—provided by Julianne Pickle, author of “100% Vegetarian,” the cookbook in which every ingredient is available at your local grocery store. Available at http://www.pickle-publishing.com/best_books/vegetarian-cookbook.htm?